The Commercial Cookery course teaches students fundamental culinary skills, including the preparation of soups, meats, and desserts, while adhering to safety guidelines. It is a comprehensive program that also covers the latest practices in the hospitality industry, such as menu design that caters to diverse dietary and cultural needs.
Traditional techniques and food chemistry understanding are also emphasized, preparing students for a variety of apprenticeship positions in various environments. Students can become adept in restaurant management and have the knowledge to create a range of dishes from different global cuisines. Completion of the course is a combination of theoretical and practical training, including on-the-job experience.